Soul Food Potato Salad 1960
Created by dienia b on January 21, 2024
- Servings: 12
- Prep Time: 20m
- Cook Time: 0m
- Recipe #42202
Ingredients
- Dressing
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Salad
- 2 pounds cooked potatoes, peeled, sliced, (6)
- 5 eggs, hardboiled, sliced
- 2 radishes, sliced
- 1/4 cup green bell pepper, diced
- 1/4 cup carrots, grated
- 2 tablespoons fresh parsley, minced
- 3 green onions, minced
- 2 stalks celery, chopped
- 5 sweet pickles, minced
- Garnish
- 1/2 teaspoon paprika
How to Make
-
Step 1: Mix dressing.
-
Step 2: Toss veggies together adding 3 of the eggs.
-
Step 3: Mix dressing with veggies.
-
Step 4: Season to taste.
-
Step 5: Place some of the hard boiled eggs slices on top and sprinkle on paprika.
Nutritional Facts
- Serving Size: 1 (227.4 g)
- Calories 273.8
- Total Fat - 13.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 381.7 mg
- Sodium - 382.1 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 2.3 g
- Sugars - 7.5 g
- Protein - 14.4 g
- Calcium - 73.1 mg
- Iron - 2.4 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.1 mg